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Banoffee Cookies

The soft, healthy banana cookie base is made with a mix of almond and coconut flour to make them gluten-free! They taste like a slice of your fave banana bread and are topped with a luscious toffee flavoured cream cheese frosting for a delicious treat everyone will love


  • 2 tbsp coconut oil, melted

  • 1 medium ripe banana, mashed

  • ¼ cup raw sugar

  • 1 large egg

  • 1tbsp natural maple syrup

  • 1 tsp vanilla extract

  • 1 1/4 cups almond meal

  • ¼ cup coconut flour

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • Pinch of salt


  • ⅓ cup light cream cheese

  • 1 tbsp natural peanut butter

  • 1 ½ tbsp natural maple syrup

Topping (optional)

  • Crushed nuts of choice


Step 1. Preheat oven to 180C and line a baking tray and set aside. In a large bowl, add the coconut oil, banana, sugar, maple syrup, egg and vanilla extract, mix until well combined. Add the almond meal, coconut flour, baking soda, cinnamon and salt. Mix until a soft dough forms

Step 2. Use your hands to roll the dough into 12 balls and place on prepared baking tray. Flatten each dough ball with the palm of your hand. They should be about 1cm thick. Bake for 9-12 mins or until golden

Step 3. Remove from oven, allow cookies to firm up on baking sheet for 5-10 mins, then transfer to a wire rack and allow cookies to cool completely before frosting

Step 4. In a small bowl mix together the cream cheese, maple syrup, and peanut butter. If frosting is too thick, you can add a tsp of water or maple syrup to make it spreadable. Frost each cookie then top with a sprinkle of nuts of choice

Storage: Cookies will get softer each day. Cookies can be stored in a container at room temp for 1- 2 days, then I recommend storing them in the fridge for up to a week or freezer for up to 2 months

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story.

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